Simple Steak Sandwiches

This Steak Sandwich embodies everything I want in a meal come Friday night... It's simple, yet special. Hearty and homey. And goes down real easy with a glass of red wine.

I'd cite three flavor work-horses in this recipe, and I'd urge you not to skip any of these components. One - steak, of course! When seasoned well and grilled appropriately, nothing is tastier. Two - roasted garlic butter! Compound butters couldn't be easier. When crafting this sandwich, I like to schmear just a bit of the butter over the steak while it rests to impart a bit more moisture and flavor. As well as spread a bit across the rolls before toasting. Three - horsey sauce! A steak sandwich without sauce is just sad. I'm a horseradish flavor-whore. I love the stuff, especially paired with beef. So just seemed right to slather this sandwich in a creamy, bright horseradish sauce.

Now, I waffled a bit as to whether this sandwich demands a slice of cheese. Ultimately, I landed in the no-cheese camp. I feared a slice of cheddar, even some funky blue, might muddy the flavors of the beef and horseradish. But you're welcome to be your own (wo)man... just be sure and report back.

Cheers friends!

Simple Steak Sandwiches

Ingredients

For the roasted garlic butter

· 1 head of garlic

· Olive oil

· Pinch of salt

· 2 tbsp butter, softened

For horsey sauce

· 2 tbsp mayo

· 1 tbsp Dijon

· 1 tbsp sour cream

· ½ tsp horseradish, or more to taste

· 1 tbsp lemon juice

· ¼ tsp black pepper

· Pinch of salt

For the sandwich

· 3/4lb steak (strip or ribeye)

· Olive oil

· Steak seasoning blend

· 2 large ciabatta or focaccia rolls

· 4 to 6 tomato slices

· 1 ½ cup fresh arugula

Preheat oven to 425F.

For the roasted garlic butter… using a sharp knife, remove a small portion of the top of the garlic head so that the cloves begin to peak through. Place the garlic head on a sheet of aluminum foil. Drizzle with a bit of olive oil and sprinkle with a pinch of salt. Enclose the head of garlic in the foil. Roast in the oven for about an hour or until the garlic cloves are fragrant and golden brown.

Squeeze the garlic cloves from the papery bulb into a small mixing bowl. Mash the cloves with a fork. Add the butter and stir until combined. Chill until ready to prepare the sandwiches.

For the horsey sauce… combine all of the ingredients in a small bowl. Whisk until smooth. Chill until ready to prepare the sandwiches.

To prepare the sandwiches… remove the steak, garlic butter, and horsey sauce from the fridge about 30 minutes before cooking to bring to room temperature.

Preheat a grill pan over medium high heat.

Blot each side of the steak using a paper towel to remove excess moisture. Drizzle each side with a bit of olive oil and sprinkle liberally with your favorite steak seasoning blend (ie. Montreal steak seasoning).

Place the steak on the grill pan and cook each side for about 4 to 5 minutes for a medium-rare steak, depending on the thickness. Transfer the steak to a cutting board, spread about 2 tsp of the softened garlic butter over the steak, and tent with aluminum foil. Allow the steak to rest for about 5 minutes.

While the steak rests, slice the rolls in half lengthwise. Spread the softened garlic butter over the cut-side of each roll.

Grill each of the rolls cut-side down on the pan until the bread is warm and toasty. Remove from the grill and set aside.

Once the steak has rested, slice very thin against the grain.

To build the sandwich, take the bottom roll and pile up some arugula and slices of tomato. Drape slices of steak across the sandwich in an even layer. Drizzle a very healthy spoonful of the horsey sauce over the steak and top with the remaining roll. Build a second sandwich with the remaining steak and toppings.

Slice in half if desired. Serve hot and toasty.

Makes 2 sandwiches

Gluten Free Friendly!

I make a fresh loaf of GF bread for this recipe. I prefer Let Them Eat Cake’s recipe for GF Focaccia. Prepare half of the recipe, and bake in an 8x8 pan.